Beef Free Ginger & Coconut Aminos Pork Sausage Patties
These pork sausage patties are punchy, aromatic, and genuinely exciting — the kind of thing that makes a weekday breakfast feel like something worth getting out of bed for. Fresh ginger and garlic bring a bright, lively heat, while coconut aminos add a subtle savory depth without any soy or beef-derived ingredients in sight. A pinch of Ceylon cinnamon and ground turmeric give the patties a warm, golden complexity that store-bought sausage simply can't compete with. Coconut oil in the skillet helps build that deep, caramelized crust on each side, so you get serious texture alongside all that flavor. The trick of chilling the patties before cooking is a small step that pays off big — they hold their shape beautifully and the seasonings have time to really sink in. Fresh parsley and thyme keep everything tasting bright rather than heavy, so the whole thing feels balanced and clean. Serve them alongside eggs, tuck them into a wrap, or just eat them straight off the plate — no judgment here.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp fine sea salt
- 1 tbsp coconut oil
Instructions
- 1
In a large mixing bowl, combine the ground pork, coconut aminos, grated ginger, minced garlic, turmeric, Ceylon cinnamon, parsley, thyme, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork.
- 2
Divide the mixture into 8 equal portions (about 2 oz each) and press each into a round patty roughly 1/2 inch thick. Place on a plate, cover, and refrigerate for 30 minutes so the patties firm up and the flavors meld.
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